Timeline
しんしんSYWhich one to match the rainfall?
This is Eiko-Fuji, isn't it?
Let's compare the dryness of the packaged sake!
Let's compare the sweetness this time!
As expected, both Amezure and Eiko-Fuji are my favorite!
This one has a more fruity aroma.
knowledge
Rice: Manamusume from Miyagi Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -4
Acidity 1.7
Alcohol 16.6 しんしんSYThe sake that I was most interested in in your social networking post.
It's this one!
It is a light nigori.
Sweet and sour taste!
I'm glad I chose it after all!
extensive knowledge
Rice： Shunyo
Rice polishing ratio: 70
Yeast: Tokokai No. 601
Alcohol content: 14%.
Sake Degree: -3
Acidity: 2.1 しんしんSYI was under the impression that the sake was sweeter.
Tsukihaku is spicier than the previous one.
But it's polished nicely, so there's no cloying taste.
A good sake to start with!
Mr. O, the waiter, said he was sorry that the selection was a little small today.
I replied, "No problem, I have quite a few brands I'm interested in, so I'll enjoy them!
(with a great deal of knowledge)
Rice used: 100% Yamadanishiki
Rice polishing ratio: 40
Alcohol content: 14% (undiluted)
Sake degree: +8 しんしんSYI've been reading your posts on social networking sites every day.
I couldn't help but take a look!
We started the day with a comparison of sake
Bizen Asahi's fresh and light!
It's drier than I thought it would be!
I'm so glad we started the day with a Jun Dai sake comparison 😃.
knowledge of the brewery
Rice used: 80% Asahi grown in Okayama
Rice polishing ratio: 50
Alcohol content: 13% (undiluted) ゆうきAs a Chiba Lotte fan, I have no choice but to drink it.
I didn't know such a drink existed, ゆうきSake level is +8 and rice polishing ratio is 81%.
I think it tastes better lukewarm. Fudo吊るししぼり 無濾過純米吟醸原酒生酒無濾過 ゆうきToo bad it had been so long since it was sealed that it seemed a little pungent. しんしんSYAuras of the day
Let's go with Hana Oup!
It was a delicious sake with sweetness 🍶.
Let's check out Instagram again and come back if there's any sake that interests you, Mr. Noe!
I told Mr. O about it!
The dishes have also been changed to the summer version!
extensive knowledge
Rice: Rikuwada
Rice polishing ratio: 55
Sake degree: -4.9
Acidity: 1.5
Alcohol content: 16 しんしんSYIt's almost time for all-you-can-drink time to expire.
Last but not least, these two.
The packaged sake was on Instagram.
It was a good sake with no hassles 🍶.
a lot of knowledge
Rice : Bizen Omachi(80%)
Rice polishing ratio : 50
Alcohol content : 15% (Unpasteurized) しんしんSYAfter drinking two kinds of Takachiyo, I also found 59
It was Takachiyo Day!
It was a clear sake.
extensive knowledge
Rice used: Hokkaido "Comet
Polishing 59
Specified name sake, etc. Junmai Ginjo/namaishu
Degree of alcohol content 16
Yeast used: MS310 しんしんSYThis sake was also posted on Instagram!
I thought I didn't know about this sake, but Kuromatsu Senjo was the brand I drank at Sendai Ami two years ago!
I thought it was dry, but this sake also had a fruity acidity!
Nagano sake is very interesting 🤔.
knowledge
Rice used: Shinko sake No. 555 (Yamamizuki)
Polishing ratio 39
Sake degree -6
Acidity 1.6 しんしんSYYamamoto also found
Let's drink it...
A little dry like a white wine 🤏.
extensive knowledge
Rice：Gin no Sei Miyamanishiki
Polishing ratio: 55
Yeast used: Wine yeast AK-1
Sake degree: +1
Acidity: 2.0
Alcohol content: 14 しんしんSYWhat is this?
I found an unknown sake hidden behind the cold storage!
Oooh, this is delicious!
I guess it's the taste of sweet and sour love ❤️
Remember...
extensive knowledge
Junmai-shu using Gifu Prefecture-developed multi-acid G yeast
Rice used ： Domestic rice
Rice polishing ratio ： 70
Alcohol percentage ： 11 しんしんSYThe Takachiyo I just drank tastes like dark cherry, and this one tastes like grape.
Takachiyo is my favorite brand to enjoy fruity ❤️
extensive knowledge
Rice used: undisclosed
Polishing: Undisclosed
Specified name sake, etc. Junmai Ginjo standard/namaishu
Degree of alcohol content 16 しんしんSYThere was also a Glory Fuji.
It's unusually dry.
I knew it was dry.
extensive knowledge
Rice: Gohyakumangoku, grown in Niigata Prefecture
Rice polishing ratio 80
Yeast: Yamagata yeast
Sake degree +14
Acidity 1.4
Alcohol 15.5 しんしんSYCold storage on the second floor, there was an Akabu, but we chose this one.
Haneya Summer Junmai Ginjo Nama Sake
It has a strong rice flavor, typical of Hokuriku sake!
Summer sake one after another, let's drink them so as not to be defeated by the heat.
Knowledge of Sake
Rice：Gohyakumangoku produced in Toyama
Rice polishing ratio: 60
Alcohol content: 14%.
Nama-shu (no heat treatment) しんしんSYSummer in Tokyo seems to have come earlier than usual this year!
Let's feel cooler with a cold sake.
On this day, we also found a nice sake on the second floor!
Tacchiyo, but I've probably never had it before, unadjusted raw sake "Cherrychiyo"!
There was not much left, so I filled it all up and it overflowed the glass!
Sorry!
I drank the top clear and poured the last drop right there 💧.
It really tastes like cherry 🍒!
I put a lot of it in and then compared it with the rest of the drink
They added a piece of ice at the end!
A sake discovery I hope to encounter again 💡.
extensive knowledge
14% alcohol by volume
No mention on the label, but it uses the micro-bubble rice washing method.
Limited quantity due to test brewing しんしんSYKaze no Mori no Natsu no Osore was already gone!
So I found a Kangiku True White Omachi 50 Unfiltered Nama-shu Junmai Daiginjo and paired it with this!
This is my favorite too!
A good start! ▶️
knowledge from the past experiences
Rice : Omachi produced in Okayama
Rice polishing ratio : 50
Alcohol content : 15 RecommendedContentsSectionView.title
